1.Slice the carrots and fry on a low heat with the butter. Add the salt, pepper and thyme. 2.After a minute or two add the barley. I used about 2 large handfuls which was easier than weighing. Continue to gently fry the carrots and barley for about 10 minutes. 3.Add the vegetable stock, cover and simmer on a very low heat for 1 hour. I made the stock up from bouillon, but any vegetable stock cube or fresh stock can be used. 4.Five minutes before the cooking finishing cooking chop the celery and add it to the pan. When the 5 minutes are up put the whole lot in a blender or food processor and blend to a puree. Serve this low GI soup with a slice of whole grain bread.

Full Member

Hi Vanda thanks for your comment, and good luck with your GL move over too!

Well I went out last night, and was surprised that I actually quite enjoyed white wine and soda water, think I might try southern comfort and soda water next time, because I usually like it with diet lemonade but try and get diet lemonade in a pub!!

Full Member

Just thought i'd let you know I have decided going completely Low GI doesn't suit me so I am now back to my healthy eating again with an eye on GI so still using recipes etc...but I have also upped my exercise at the gym to between 75-90mins, 4 times this week but aiming for 5 again from next week.

Maintaing LT loss on GL

Well done on getting your diabetes levels right and lots of luck with your GL based healthy eating.
I find watching my overall calorie intake and keeping mostly to GL foods keeps me on an even keel. I found counting GL points and traffic lights systems all a bit too much effort. I just follow the overall GL principles. It takes time to find what works best for each of us as individuals. Trial and error but we get there in the end. Keep well and lots of luck for the future.